Red Velvet Cupcakes with Cream Cheese Frosting
This is a perfect recipe. I'm in love with the red velvet flavoring and the icing is just delectable. Fabulous.
Yield
24 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 ½ | cups |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cocoa powder
|
|
| 1 ½ | cups |
vegetable oil
|
|
| 1 | cup |
buttermilk
room temperature, you can use low-fat |
|
| 2 | tablespoons |
food coloring
red |
*
|
| 1 | teaspoon |
white vinegar
distilled |
|
| 1 | teaspoon |
vanilla extract
|
|
| For the frosting | |||
| 1 | pound |
cream cheese (reduced-fat)
softened |
*
|
| 2 | stick |
butter
melted |
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | cups |
powdered sugar
sifted |
|
| 1 | x |
pecans
chopped, for garnish, optional |
*
|
| 1 | x |
raspberries
fresh, or strawberries, for garnish, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 355 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cocoa powder
|
|
| 355 | ml |
vegetable oil
|
|
| 237 | ml |
buttermilk
room temperature, you can use low-fat |
|
| 3E+1 | ml |
food coloring
red |
*
|
| 5 | ml |
white vinegar
distilled |
|
| 5 | ml |
vanilla extract
|
|
| For the frosting: | |||
| 453.6 | g |
cream cheese (reduced-fat)
softened |
*
|
| 226 | g |
butter
melted |
|
| 5 | ml |
vanilla extract
|
|
| 946 | ml |
powdered sugar
sifted |
|
| 1 | x |
pecans
chopped, for garnish, optional |
*
|
| 1 | x |
raspberries
fresh, or strawberries, for garnish, optional |
*
|
Directions
Preheat the oven to 350℉ (180℃). Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about ⅔ filled.
Bake in oven for about 20 to 22 minutes, turning the pans once, half way through.
Test the cupcakes with a toothpick for doneness.
Remove from oven and cool completely before frosting.
